Saturday, August 24, 2013

An amazing dish from the Malwa region of Madhya Pradesh. It is tangy, spicy and sweet .A wonderful snack . Use only Indian corn for this dish. While selecting corn , take care to pick only that are neither too hard nor too tender. You can either grate them or scrape them off the cob with the knife and then coarsely grind them.

I have mentioned 1/2 a cup of water in the ingredients. Start with a 1/4 cup, coz the quantity of water depends on the quality of corn. The water is only needed to cook the corn. Ultimately the Kees has to be stir fried till all water dries up.

A typical North Indian dish. There are various versions of this dish. My mom makes it without onion - garlic, but my hubby fell in love with this version when I tried it soon after my marriage. Since then I have been following this recipe only.

Kadhi

Ingredients: (Serves 4-5)

Sour curd 1 cup

Besan 1/4 cup + 2 tbsp

Water. 5 cups

Chilly powder. 1 tsp

Turmeric 1/4 tsp

Salt To taste

Mustard seeds. 1 tsp

Oil. 2 tsp

Fennel seeds. 1/2 tsp

Asafoetida A pinch

Nigella seeds. 1/4 tsp

Fenugreek. 1/4 tsp

Curry leaves. 20

Whole red chilly 3-4

Green chilly 1 chopped (finely)

Chopped coriander 2 tbsp

Pakoras

Ingredients:

Onion 1 1/2 cup (Coarsely chopped )

Besan. 3/4 cup+1 tbsp ( chickpea flour)

Chilly powder 1/2

Turmeric. 1/4 tsp

Salt To taste

Fennel seeds. 1/2 tsp

Green chilly. 1/2 ( Finely chopped)

Coriander (chopped). 1 tsp

Baking soda. A pinch

Oil. For frying

Kadhi tempering

Ingredients

Ghee/ clarified butter 2 tsp

Garlic. 1 tsp

Onions 1/2 cup (finely chopped)

Red chilly powder. 1/2 tsp

Green chilly. 1 julienned

Method :

For pakoras :

Take onions in a bowl.

Sieve besan over the onions.

Now add in all other ingredients except baking soda.

Add water tablespoon by tablespoon to get a very thick batter.

Heat oil for frying.

Once oil is hot enough, mix baking soda well in the mixture.

Drop small portions (approx. 1 tablespoon )of mixture carefully in the oil and fry on medium heat until golden.

Keep on a kitchen towel to drain off excess oil.

For kadhi:

Whisk curd and besan so that no lumps are there. In case you are not able to break the lumps with a whisk, just strain it through a sieve.